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Curry Chicken Soup

 Curry Chicken Soup
“Despite the longer ingredient list, this yummy soup is quick and easy.” What a fantastic way to get veggies! —Jane Hacker, Milwaukee, Wisconsin
4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 3 teaspoons canola oil, divided
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 cup chopped peeled apple
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 2 to 3 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons minced fresh parsley

Directions

  • In a large saucepan coated with cooking spray, cook chicken in 1
  • teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken
  • and set aside.
  • In the same saucepan, saute the onion, carrot, celery and green
  • pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes
  • longer. Combine flour and salt. Sprinkle over vegetable mixture;
  • cook and stir for 1 minute. Gradually stir in broth and tomato

2 of 2

Curry Chicken Soup (continued)

Directions (continued)

  • paste. Bring to a boil; cook and stir 1-2 minutes longer or until
  • slightly thickened.
  • Stir in the curry, ginger and pepper flakes. Return chicken to
  • saucepan and bring to a boil. Reduce heat; simmer, uncovered, for
  • 8-10 minutes or until vegetables are tender. Sprinkle with parsley.
  • Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 183 calories, 5 g fat (1 g saturated fat), 31 mg cholesterol, 752 mg sodium, 19 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.